Rory O’Connell

Serves 4-6

  • 150gr goats cheese, such as St Tola or Ardsallagh
  • 300gr of raw whole beetroot
  • Drizzle of honey
  • Mint leaves

Beetroot dressing- whisk to combine

  • 6tblsp olive oil
  • 2tblsp lemon juice
  • Salt and pepper

Praline

  • 25gr hazelnuts
  • 15gr sugar

Method

Line a small baking tray with parchment. In a small saucepan place the raw hazelnuts and sugar and put onto a medium heat. Watch carefully as you want to achieve a rich caramel colour and this can burn easily. Once you achieve the correct colour ensure each hazelnut is turned quickly in the caramel and pour the caramelised hazelnuts onto the parchment being careful not to burn yourself. Separate a few single hazelnuts and allow the rest to cluster and cool fully.

Once cooled coarsely chop and keep in a small lidded jam jar to retain crunch.

To prepare the beetroot peel fully then top and tail. Using the coarse side of a box grater grate the entire beetroot into a bowl. add the beetroot dressing and season to taste.

Serving

Place dressed beetroot on each plate and spoon over any excess dressing that may remain.

Now get your frozen goat cheese and using the medium/fine side of the box grater generously grate the cheese over the entire plate as if it were a thin blanket of snow.

Scatter praline over each plate, tear over some fresh mint and finish with a light drizzle of honey.